Lunch: Southwestern Pasta Salad Recipe

Ingredients

1 package (16 ounces) small pasta shells
2/3 cup cider vinegar
2 celery ribs, chopped
6 green onions, thinly sliced
1/2 cup chopped green pepper
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (11 ounces) whole kernel corn, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 cup sliced pimiento-stuffed olives
3 tablespoons diced pimientos
1/3 cup mayonnaise
1/4 cup vegetable oil
1 to 2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon hot pepper sauce

Instructions

Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add the vinegar and toss to combine.
Stir in the celery, onions, green pepper, peas, corn, olives and pimientos. In a small bowl, combine the remaining ingredients; stir into pasta mixture. Cover and refrigerate overnight.

Add a review for Southwestern Pasta Salad Recipe